Gingery Stir-Fried Bok Choy with Cashews

Posted by Leslie Cerier | 3 Comments

Quick, and colorful, this stir-fried bok choy dish gets an extra rich flavor from lots of cashews and ginger. You can also use extra-virgin coconut oil, extra virgin olive oil, or sesame oil for this delicious vegan and gluten-free side dish. Recipe contributed by Leslie Cerier.Photo by Tracey Eller.

Serves: 4

2 tablespoons sunflower oil or other neutral vegetable oil.

2 tablespoons grated organic ginger

2 tablespoons mirin or white wine

1 tablespoon tamari or soy sauce, or to taste

1 cup organic cashews (raw or toasted, as you prefer)

1 cup red bell pepper, sliced

6 cups sliced bok choy

1 cup sliced scallions

Freshly ground pepper to taste

Warm a wok or stir-fry pan over medium-high heat. Add the oil, ginger, mirin, tamari, and cashews. Stir-fry 2 minutes to flavor the cashews with the ginger.